Daily Republican., 1887-08-17
RESTAURANT laAoIC.

The guests at nine-tenths of the
cheaper restaurants and hotels in this
or any other American city should
abandon all fine scruples oftaste when
he enters their precincts. He may
sometimes be able to guess approx
mately at the nature Of the ingredients
of the dishes set before him by the SEN
satiOns they produce on his palate, but
the probabilities are that we could not
hit it once in dozen shots. American
cooks have carried the culinary art in
at least one direction to greater de-
velopment than any other cooks In the
world. and gentlemen writing Of the
wonderful achievements of modern
civilization should not forget that tact.
1t used to be said of French cooks that
they were the best in the world, be.
cause they could make ten different
kinds OF soup out of a nettle. The
hotel cook of to day can discount that
performance. He can make not only
soups, but fish, roasts, entrees. pastry
and desserts in bewildering variety
out of materials quiet as unpromising.
If you will look over a bill of fare
in any of these places you will see
four or five kinds of soups, three or
four kinds Of fish, half dozen sorts
of roast meat, game and poultry, made
dishes and entrees. No doubt you
have noticed that, and wondered how
under the sun q kitchen, with range
big enough to cook and keep Warm all
these dishes can scarcely find space in
less than halt acre. Yet IL you should
order every dish on the list you could
get it, or something that would an
swer for 1t. and the kitchen where all
these gatronomic wonders are turned
out is not as big as a kitchen in an
average private house either. Most
wonderful of all, tor all the countless
variety of dishes of the bill OF fare
there are not more than dozen dishes
in the kitchen.
You see II is all in the carving and
the dishing. Here is big boiler of
clear soup. 1t is made-neyer mind
how. You draw a big bowl out of it
and from big pitcher by its side you
pour In little thickening, give 1t a
stir and there's your consomme. Into
the next bowl you fork q lot of Boiled
macaroni, and there's your macaroni
soup. The next order is for vegetable
soup; you pitch In lot of boiled vege-
tables and there you are. BY having
few other Ingredients handy you can
get muligatawney; oxtail, chicken, to.
mato or rice soup out Of that same big
boiler filled from the stock barrel.
How's that for modern necromancy
Well, the rext thing on the bill OF
fare is fish. There are two kinds,
baked and boiled. The first slice you
cut off is boiled cod, the next is had.
dock, and the next is halibut, the next
is blue fish. In the next pan is baked
fish. 1t has all tho various capabilities
possessed by its boiled brother. When
the two fish swan in the sea they were
good, plain cod. With the aid of q
little sauce they can he almost anything
| in restaurant.
Here is a piece of roast mutton and
there piece of roast beet. 1t is nc
trick at all to transform them, with the
carving knife deity welded, into roast
lamb, roast rib or roast loin. With a
little delicate treatment 1t can become
roast venison, roast bear or any of the
other roasts on that wonderful bill OF
fare One cut off that fowl, there II
roast chicken; the next is roast turkey
Slicing the dark meat carefully makes
it pleasant. Adding fish oil after tht
operation and throwing on plenty o
jelly makes it duck. The veal be
comes rabbit. stewed chicken, lami
pie or good honest veal, just as yot
please.
When the soup is thickened goot
deal and rice curry powder is thrown
in you have very good curry. When
it is thickened a little and stewed kid
neys are added you have the ever pop
ular kidney stew. The addition o
pieces fished out of the bottom of til,
boiler with a sort Of oyster tongs will
make almost any kind of stew 0. it
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